Special Equipment : 5 Qt Stock Pot
Serves: 2 Bowls
Ingredients
- 25 Little Neck Clams
- 1 Can Coconut Milk
- ½ Cup Rice Wine
- 3 Cloves Garlic, Minced
- 1 Stalk Lemongrass
- 1 Tablespoon Minced Ginger
- ½ Thai Chile Pepper
- 1 Cup Large Dice Butternut Squash
- ¼ Bunch Cilantro
- 1 Teaspoon Sesame Oil
- 2 Tablespoon Canola Oil
This broth is so good you could drink it on its own. Fragrant, spicy, & creamy. Be advised you may want to grab some crusty bread & or fluffy rice.
Method:
Clam Cook
- Wash & purge clams in cold salted water for at least 15 minutes. While clams are purging peel the butternut squash, remove seeds, and dice large. Peel & mince both the garlic and ginger. Shave the chili pepper into rings. Cut the lemongrass into 3 inch pieces and smash. This will allow easy removal from the broth. Wash and dry your cilantro. Cut into thick chiffonade. Roll the lime on counter and cut in half. Now that your mise en place is all ready, heat up your deep saute pan to medium-high heat. Coat bottom of the pan with canola oil. Add diced butternut squash, season with salt. Cook until tender but still has a bite. Add minced garlic, ginger and 1/2 the lemongrass. Season and sweat. Deglaze with rice wine. Cook til sec. Add coconut milk and bring up to a boil. Add clams, the rest of the lemongrass and chili’s. Lower temperature to medium & cover until clams pop open, about 7 minutes. Add sesame oil, cilantro & squeeze fresh lime over the top. Pour into bowl, serve with rice & an unoaked white wine like a Sauvignon blanc or Riesling. Or for a zero proof pairing make a lemongrass lime mojito.
